The best huckleberry dessert ever. It is a no-bake, cheesecake dessert that hooked this midwestern girl on huckleberries. Passed down from Mama Marchbanks.

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Recipe Summary test

prep:
15 mins
cook:
25 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
14
Yield:
1 9x13-inch cheesecake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Mix graham crackers and butter together in a bowl and pat crust into the bottom of a 9x13-inch baking pan.

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  • Mix cream cheese, whipped topping, powdered sugar, and vanilla extract together with an electric mixer. Spread filling over the crust.

  • Crush 1 cup huckleberries in a bowl with a potato masher. Add apple juice and cook in a saucepan over low heat for 2 minutes.

  • Mix sugar and cornstarch in another bowl. Stir slowly into the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick, about 15 minutes. Add remaining berries. Pour mixture over the filling.

  • Refrigerate cheesecake until berries cool, about 3 hours.

Cook's Note:

You can vary the amount of apple juice up to 3/4 cup and scale the cornstarch down to 2 tablespoons to thin the topping if you prefer.

Nutrition Facts

320 calories; protein 2.3g; carbohydrates 42.1g; fat 16g; cholesterol 35mg; sodium 133.2mg. Full Nutrition
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